Friday, September 15, 2006

Yupper...I can relate t'that... and some good ol Southern Fried Chicken...

Marital bliss?

While I was watching the ball game a few weeks ago, my wife and I got into a conversation about life and death, and the need for living wills.

During the course of the conversation I told her that I never wanted to exist in a vegetative state, dependent on some machine and taking fluids from a bottle.

She got up, unplugged the TV and threw out all my beer.

Man, sometimes it's tough being married to a smart-ass.

Now Sir...when she ain't bustin yur balls...and ya wanna cook her up somethin that tastes real good....try this...


What makes this recipe and technique so appealing and tasty is its simplicity. A good friend of mine from Logan, West (By God) Virginia, showed me this while I was a visitin n Boar huntin with him.

Simply take a little salt (very small palm-full), and a very large palm-full o pepper (ya cain’t never use too much) n mix em both in with a few cups a flour n put it all in a large baggie or old bread wrapper. Now, put yur chicken pieces inta the baggie, close n shake till all pieces are thoroughly coated with the flour mixture.

Heat about ½ inch of vegetable or Peanut oil in your Cast Iron skillet or Outside Deep Fryer along with about ¼ cup of Bacon grease “if’n ya got

When the oil is hot (Medium-High), add the chicken pieces and fry until one side is a deep golden brown. Turn the chicken pieces over, LOWER HEAT TO A SIMMER, and fry that side to a deep golden brown. Takes 30 to 35 minutes to completely cook. “If’n y’all see blood, turn it agin.”

** If you fried in a skillet, here’s a gravy technique**

Leave enough grease in the skillet after you’ve fried and removed your chicken and add 3 or 4 heaping tablespoons of flour to the grease. While on medium high heat, stir constantly (use a fork if possible) until dark golden brown. Add water (start with a little and increase to desired texture) and while continuing to stir, cook until the gravy will just easily run off the spoon. Salt & Pepper to taste. Use your gravy for the chicken (if you want) or over any potatoes or rice you might also be cooking.


1) Combine your flour, salt & pepper in a large “zip-lock” baggie.
Leaving enough room to add & shake chicken in.
2) Bring your chicken & Bacon grease along in a cooler to prevent spoilage.
3) Bring along your cooking oil & utensils, Cast Iron skillet and
fresh water (for Gravy).

...and here's anuther place y'all can have yur "Shore Lunch"....that is if'n yur a Redneck.....

Y'all take care now hear....Cookie...